Friday, June 1, 2012

Snow Peas, Tofu & Ramen Stir Fry

Light and economical the latest recipe from the 99 Cent Cuisiner is a delicious vegetarian stir fry.

Snow peas have been showing up lately on sale. You could substitute with regular frozen peas as well. And tofu is one cheap protein. I lightly browned the tofu in a little oil for extra flavor, but you could skip it if you are in a rush.

Snow peas are tender enough to be stir fried whole in the shell -- unlike regular peas. I saute them for only 3 minutes, so there is still a slight crunch. Snow peas are even sweeter than regular peas, and more subtle in taste.

I wanted to serve my Snow Peas and Tofu Stir Fry over ramen noodles this time, instead of rice. It turned out perfect. This is a yummy dish any college dorm room dweller or paycheck-to-paycheck living proletariat can do!

2 tablespoons of Oyster Sauce - Okay to substitute with favorite premixed stir fry sauce, or even a teriyaki sauce.

1 teaspoon of Soy Sauce

1 teaspoon of honey - or any favorite sweetener.

Directions
Add one tablespoon of oil to a frying pan over a medium heat and coat bottom of pan. Drain tofu and cut into 1 to 2 inch cubes. Carefully add the tofu cubes - they may cause the oil to splatter.

Lightly brown tofu on at least 2 sides, about 4 minutes each side. Don't move tofu around as it browns as it may crumble apart, although some brown pieces will separate. Remove and set aside when light brown. (If you are really in a hurry, just go from draining the tofu to adding it directly to your stir frying snow peas.)

Start water to boil for ramen noodles. Add dried ramen noodles to boiling water. Remove and drain when soft, according to directions, about 3-4 minutes (or follow package directions.) Add a serving amount of ramen to your plate. Should be done about the time when stir fry is done.

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I take the
haute out of cuisine, developing tasty recipes that anyone can afford to
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